Styrian Cream of Bean Soup

Peel and finely chop the onion and garlic, fry in clarified butter and sweat the flour until light brown. Add paprika powder and pour half the amount of soup. Strain the beetle beans through a sieve and add to the soup. Bring to the boil briefly and puree with a hand blender. Add the rest of the soup and season to taste. Add grated horseradish, diced tomato and paprika. Cook on low heat for about 10 minutes. For the garnish: lightly fry the bacon cubes with the black bread cubes in a pan.

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